Spring Veg Salad
- 1 ball buffalo burrata
- 1 bunch Dutch carrots, sliced on an angle
- 1 bunch coriander, tops only
- 1 blood orange
- 1-3 macadamia nuts
- 2 small fennel bulbs, thinly sliced
- 1 bunch radish, cut into wedges
- 1 lime, juice
- Cobram Estate Classic Extra Virgin Olive Oil
- Combine radish, carrots and fennel in a bowl.
- With a mortar and pestle, grind the coriander tops, a pinch of salt and drizzle of extra virgin olive oil together until you have a thick dressing consistency. Add lime juice and mix through. Pour dressing over salad and work the flavours into the salad with your hands.
- Remove skin from blood orange and segment into wedges, removing the white membrane.
- To serve salad, place buratta in the centre of a plate and surround it with the spring salad. Top with blood orange wedges and finish with some blood orange zest and grated macadamia nuts.
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